Dan returned from his first trip to Guatemala a little while back with some great experiences and some great photos

Some of the farmers we visited escape the unpredictable nature of weather by building indoor structures where they dry their coffee outside the reach of potentially harmful elements. It’s not only rain that causes instability, but also moisture in the air, and excessive heat from the sun. These structures help provide protection from direct contact with either. Too much moisture or too much sun and heat will be expressed in the way the parchment dries out. Wet parchment that can’t properly dry due to rain or humidity will often have the smell of fermenting coffee cherry. Too much direct sun or heat often shows up as splitting or peeling parchment. Either way, parchment is the protective layer keeping outside elements from influencing the beans inside, and therefore important to keep intact. Ultimately this can mean a large difference in cup quality and the potential profit...